Low Carb Spicy Chicken with Cauliflower Rice


  •  6 boneless skinless chicken thighs
  •  1 teaspoon dried oregano
  •  ½ tablespoon paprika
  •  1 teaspoon garlic powder
  •  ½ teaspoon chilli powder
  •  ½ teaspoon cumin
  •  Salt and black pepper
  •  2 tablespoons olive oil


  •  1 medium cauliflower head
  •  1 cup onion — chopped
  •  4 garlic cloves — minced
  •  1/4 cup chicken broth
  •  1 tablespoon hot sauce — any you prefer
  •  ½ cup fresh chopped parsley
  •  1 tablespoon lemon juice
Low Carb Spicy Chicken with Cauliflower Rice


  1. In a large bowl, arrange chicken thighs and sprinkle with all the seasonings (except the olive oil) for the chicken ingredients. Mix everything well and marinate for 15-30 minutes (or over night).
  2. While marinating chicken, make cauliflower rice by pulsing the cauliflower florets in a food processor for about 25-30 seconds until you obtain a rice-like consistency. Set aside.
  3. In a large skillet, add olive oil over medium-high heat. When the pan smokes just a bit, it’s a sign that it’s properly heated. 

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